Last Winter we shot with Laura Silverman, Juliette Hermant and Anie Stanley. We had an agenda to shoot several recipes and join forces to create some beauty. Originally aimed at PR images for Fish & Bicycle, they became much more than that. The images were an exercise in creativity.
There is something special about a team coming together for a project/ shoot, and all the pieces falling into place. The symbiotic relationship becomes a powerful tool to join forces and do some kick ass work. It felt like that with this shoot.
Annie offered her beautiful space filled with character and light, Juliette brought stunning and inspiring props and Laura created and prepared spectacular food. Eugene food styled, I set styled and art directed, and Steve shot. Casey and Steph supported and assisted us all and made this shoot thrive.
Working freelance in this industry can be solitary at times, but when a crew comes together with a similar vision and beautiful work gets done, there is nothing like it.
This is not to mention, this milk punch and the delicious flavor and gut to it. It takes a bit of time to make this, but it is so very worth it.
We have posted many shots from this shoot. Please see the recipe below for Laura's delicious Milk Punch, from Laura's blog,
Pineapple Milk Punch
— 80 coriander seeds
— 10 whole allspice
— 4 cinnamon sticks
— 1 whole nutmeg, roughly chopped
— Peel of 8 lemons,sliced (minimal pith)
— 4 whole pineapples, peeled and chopped, juices reserved — 36 ounces fresh lemon juice, divided
— 14 ounces fresh ginger juice
— 16 cups granulated sugar
— 48 ounces (6 cups) Appleton 12-yr Jamaica rum — 25 ounces brandy
— 8 ounces Pernod
— 8 ounces absinthe
— 4 ounces Angostura bitters
— 32 ounces (4 cups) hot green tea, strongly brewed — 128 ounces (1 gallon) boiling water
— 128 ounces (1 gallon) steaming hot milk
Use a mortar and pestle to lightly grind the spices, then combine them with the lemon peels, chopped pineapples and their juices, 24 ounces of the lemon juice, ginger juice and sugar in a large glass container.
Muddle until the mixture is combined, then add the spirits, bitters, tea and boiling water. Mix well, cover tightly and store overnight at room temperature.
Strain mixture through a fine sieve and return to container.
To the strained mixture, add the hot milk and remaining 12 ounces lemon juice; the milk will coagulate.
Pouring a little at a time, strain the liquid through a double layer of cheesecloth into a glass container. Store, covered, overnight in the refrigerator.
Strain mixture at least once more. You want it to be as clear as possible. Serve over ice, garnished with a star anise pod.